Description
These delicate, lacy French crêpes are incredibly versatile—perfect for both sweet and savory fillings. Made from a simple blender batter, they cook up thin, tender, and buttery every time. A must-have recipe for every home cook.
Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 2 large eggs
- ¾ cup whole milk
- ¾ cup water
- 3 tbsp unsalted butter, melted (plus more for pan)
- 1 tbsp granulated sugar (optional, for sweet crêpes)
- ¼ tsp salt
Instructions
- Blend the Batter: Combine flour, eggs, milk, water, melted butter, sugar (if using), and salt in a blender. Blend on high for 20–30 seconds until completely smooth.
- Rest the Batter: Pour into a bowl, cover, and refrigerate for at least 1 hour or up to 24 hours. This rest time is crucial—it allows the gluten to relax and the flour to fully hydrate, resulting in tender, pliable crêpes.
- Cook the Crêpes: Heat a non-stick skillet (8–10 inches) over medium heat. Lightly grease with butter. Pour ¼ cup of batter into the pan and swirl quickly to spread it into a thin, even layer.
- Flip and Finish: Cook for 1–2 minutes until the top is dry and edges are golden. Flip gently and cook another 30–45 seconds. Transfer to a plate.
- Repeat: Continue with remaining batter, stacking finished crêpes. Add a little butter to the pan as needed.
Notes
Sweet crêpes pair beautifully with sugar and lemon, Nutella, or fruit and whipped cream. For savory fillings, omit sugar and fill with mushrooms, cheese, or scrambled eggs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe
- Calories: 110
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: french crêpes, sweet crêpes, savory crêpes, easy crepe recipe, breakfast crepes